[miss marmelstein]

I’ve always heard that hung meat (you should pardon the expression)IMPROVES the flavor - I’m assuming that’s why it was done.

[razorback-bert]

Rotten meat is easier to eat with rotten teeth, so goes a theory of some historians.

[goat granny]

All meat is aged. When we sent our Angus off to slaughter, it was then delivered to our butcher in town and hung for 7 days before cutting into meat and wrapped for the freezer. His locker was full of many different kinds of meat, meat cows, dairy cow, deer etc. (I think it was only 7 days, that was a long time ago)